Investigation of Bacteriological Quality of Meat from Abattoir and Butcher Shops in Bishoftu, Central Ethiopia
Table 4
APC from cutting knife and cutting table of butcher shops in log10 cfu/cm2.
Code of butcher house
apcct1
apcck2
apcct2
apcck2
apcct3
apcck3
A
6.47
5.6
7.49
5.74
7.17
7.6
B
6.57
6.1
7.75
5.75
6.6
6.25
C
6.67
5.6
6.85
5.6
7.2
7.5
D
5.47
6.7
5.68
6.18
6.5
6.6
E
6.69
6.6
7.5
6.14
7.3
6.4
F
6.5
6.67
6.6
5.3
6.56
6.6
G
6.47
6.3
7.52
6.3
7.63
5.6
H
6.53
5.6
6.38
5.6
5.67
5.5
I
5.8
5.4
6.49
7.6
7.3
6.5
J
6.5
6.3
6.41
6.5
5.7
5.6
K
4.2
4.8
4.92
4.8
5.17
4.9
L
6.7
5.6
7.65
6.4
8.45
7.5
apcct = aerobic plate count from cutting table in three rounds (1, 2, and 3). apcck = aerobic plate count from cutting knife in three rounds (1, 2, and 3).
